Creamed Spinach with Bacon

Ingredients

• 1 pound fresh spinach, about 2 large bunches, thoroughly cleaned
• 3 to 4 strips bacon, uncooked, finely chopped
• 1 medium onion, finely chopped
• 1 clove garlic, finely chopped (about 1 teaspoon)
• Pinch nutmeg
• Salt and pepper, to taste
• For the béchamel cream sauce:
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk

Method

1. Blanch and chop the spinach: Blanch the spinach in a pot of boiling water until the spinach is wilted, about 30 seconds to 2 minutes. Drain and rinse in cold water to stop the spinach from cooking further.
2. Squeeze the spinach to remove all the moisture possible. Chop the spinach and set aside.
3. Sauté the bacon, onions, garlic: Heat a large skillet on medium high. Add the chopped bacon and sauté until the bacon begins to render some of its fat.
4. Add the chopped onion and garlic. Sauté until onions are translucent.
5. Make the béchamel sauce: Melt the butter in a small saucepan on medium/low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2 minutes.
6. Slowly add the milk, whisking continuously, cooking until thick.
7. Finish the dish and serve: Combine spinach, bacon and onion mixture, and béchamel sauce into one pan. Add nutmeg, salt, and pepper to taste. Bring to a simmer, remove from heat and serve.